No matter your heritage, this charming cookbook is a pleasure, providing the perfect introduction to the culture, food, and history of this remarkable region. Already a proven winner with wide appeal, Azorean Cooking is positioned to do exceedingly well in bookstores and markets nationwide.

Anytime my mom asked me what I wanted I would never ask for cakes, I would always answer Arroz Doce!!

So it’s no surprise that I would have three different recipes in my cookbook for Arroz Doce /Sweet Rice in it.

Here’s one of the three recipes of Arroz Doce … This one is the creamiest by far!!

This one comes from my aunt Lilia. Thanks Tia! xoxo

Here’s the recipe!!

2 Cups of white rice, preferably medium grain
2 Cups of sugar
2 Cups of water
6 Cups of whole milk
4 tablespoons of salted butter
Peel of 2 lemons
10 egg yokes *-/+ to your discretion.
Cinnamon to decorate
* Make sure have you rice rinsed and soaking in water for about an hour before you begin making the pudding.In a medium saucepan bring to a boil the rice, water, butter and lemon peels. Then lower the heat and continue to simmer until all the water has been completely absorbed. Making sure to stir occasionally so that the rice does not stick to the pan. Then remove the lemon peels.

In a separate medium saucepan, heat the milk until almost at a boil and pour the rice, add the sugar and stir everything together and bring everything to a boil again. Then lower the heat and constantly stir until the rice has absorbed all the liquid. This takes about 30 to 45 minutes or until the rice has thickened to the point that if you take your spoon, you can separate the rice long enough to see the bottom of the pan. At this time you will need to sample the rice and see if it has cooked. If it hasn’t you will need to add another 1 cup of very hot milk to it and stir again until it has been completely absorbed again.

In a separate bowl you’ll need to separate your eggs, since you will only be using the egg yokes. Beat the egg yokes and once the rice is cooked, you will add a couple of heaping spoonful’s of rice to the egg yokes, one spoonful at a time. Then you will incorporate the egg mixture back into the rice pan and cook for another 5-10 minutes so that the eggs can cook.
• It is very important to follow these steps and not jut put the egg yokes into the rice. If you do the eggs will cook and you will have scrabbled eggs.
Last step is to pour rice pudding in serving dishes and decorate with cinnamon.

Her big production would be setting up thePresépio aka Manger … Not just a manger, but the entire village surrounding it.

Branches were brought in to fill in for trees, moss would be brought in for grass in the pasture for the sheep. Then my dad would grow

wheat grass to have the greens surround the village, it was quite the setup! I can say I’ve always had quit the imagination, but this took the cake… I would be mesmerized with it and would imagine all kinds of stories.

When my parents passed, I was the very lucky one who received my mom’s Presépio. I make sure that each year it’s on display for my family.

My parents would love knowing that the tradition continues and I know my daughters will continue one day when I’m gone…